Pennsylvania Dutch Cook Book

by J. George Frederick

Discover the authentic flavors of Pennsylvania Dutch cuisine with this timeless collection of regional recipes that celebrate heritage and home cooking.

Now used by many Pennsylvania resorts as their official cookbook, this book by J. George Frederick, one-time president of the Gourmet Society of New York, is an excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d'oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, raspberry sago soup, squab with dumplings Nazareth, Dutch beer eel, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups.
  Authentic Recipes: Features 358 traditional recipes, including Dutch spiced cucumbers, pretzel soup, and sherry sauerkraut. Cultural Heritage: Offers a rich culinary history rooted in the Rhineland and Swiss traditions. Unique Flavors: Celebrates dishes with distinctive flavors like oyster peppers, spaetzle, and walnut shad. Beginner-Friendly: Clear and accurate instructions make these recipes accessible to cooks of all levels. Versatility: Includes a wide variety of dishes—soups, pancakes, desserts, and more. Perfect for Enthusiasts: A must-have for food lovers and those wanting to explore regional American cuisine. Great Gift: A wonderful gift for budding chefs, collectors of historical vintage cookbooks, and home kitchen cooks.
Whether you're a seasoned cook or a curious beginner, the Pennsylvania Dutch Cookbook promises to transport you to the heart of a cherished culinary tradition. Explore, create, and savor the tastes of the Pennsylvania Dutch!

Genres: Cookbooks

208 pages, Paperback

First published June 1, 1971

Reviews

[Janet · Rating 2 out of 5]

Interesting as a historical recipe book. The recipes definitely tell a story of a different time. Some recipes are still very useful.

[Sophia Fantauzzo · Rating 5 out of 5]

I remember this book in the Good's Store next to my house as a kid in Pennsylvania Dutch country. I stumbled across it again at Barnes and Noble and flipped through. After sitting down with it, I read the whole thing at once and ended up buying it. I love historical cookbooks. This is so full of interesting recipes that tell a story of a place and time. Many of these recipes are still useful today, and many belong in the past. I appreciate the straight to the point approach of this book, rather than the many paragraphs of anacdote and personal thought modern cookcooks are guilty of. I look forward to spending time with these recipes.